Wintry Corn Bread Pudding Recipe

Name: Wintry Corn Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 10-ounce package frozen winter squash puree, thawed (or substitute 1 cup homemade); 1 1/4 cups half-and-half; 2 large eggs. beaten; 1/2 cup stone ground yellow cornmeal; 1 1/8 teaspoons kosher salt, divided; 1 teaspoon baking powder; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon Aleppo pepper (or 1/8 teaspoon cayenne); 1/2 cup Gruyere cheese, shredded; 1 large leek. washed and thinly sliced crosswise (about 1 1/4 cups); 3 tablespoons unsalted butter, divided; 1 tablespoon fresh thyme leaves, roughly chopped; 2 cups dry bread cubes (or irregular chunks), thick crust removed

Servings: persons

1 10-ounce package frozen winter squash puree, thawed (or substitute 1 cup homemade)
1 1/4 cups half-and-half
2 large eggs. beaten
1/2 cup stone ground yellow cornmeal
1 1/8 teaspoons kosher salt, divided
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Aleppo pepper (or 1/8 teaspoon cayenne)
1/2 cup Gruyere cheese, shredded
1 large leek. washed and thinly sliced crosswise (about 1 1/4 cups)
3 tablespoons unsalted butter, divided
1 tablespoon fresh thyme leaves, roughly chopped
2 cups dry bread cubes (or irregular chunks), thick crust removed

1
Heat oven to 350u00b0 F with a rack near the middle.
2
Combine winter squash, half-and-half, and eggs in a small bowl or large glass measure. Set aside. Combine cornmeal, 1 teaspoon salt, baking powder, black pepper, aleppo or cayenne pepper, and Gruyere in a large bowl. Set aside.
3
Heat half of the butter in a 10-inch cast iron skillet over medium heat. Once the foaming has subsided, add the leek slices and 1/8 teaspoon salt. Cook until soft and just starting to brown, stirring occasionally. Add the thyme and cook until fragrant, 30 to 60 seconds. When leeks are almost done, add the squash mixture to the cornmeal mixture. Scrape the leeks into the squash and cornmeal mixture (it's okay if there are a few stragglers left in the pan).
4
Add remaining butter to the skillet and return the skillet to medium-low heat.
5
Stir together the leek, squash, and cormeal mixture until combined. Fold in the bread cubes, and adjust salt to taste. Pour into the skillet. Transfer skillet to oven and bake until puffed and golden brown, about 45 minutes. Cool 10 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 10-ounce package frozen winter squash puree, thawed (or substitute 1 cup homemade), 1 1/4 cups half-and-half, 2 large eggs. beaten, 1/2 cup stone ground yellow cornmeal, and more.

Yes, Wintry Corn Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wintry Corn Bread Pudding

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